What You Need to Know
Shito and garri‑based fish pastes are produced through controlled anaerobic fermentation, where lactic acid bacteria mediate proteolysis and lipolysis under moderate temperatures and salt levels. The resulting acidification and volatile compound formation not only preserve the fish but also generate a complex umami profile characteristic of West African condiments.
The Science
Primary Reaction
Anaerobic fermentation by lactic acid bacteria leading to proteolysis, lipolysis, acidification, and volatile amine formation